Practical applications of the anti-anxiety diet for the everyday cook.

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Thursday, October 14, 2010

Recipe! Marinara, Semi-From Scratch!

I absolutely love making sauces. There's just no substitute for an amazing sauce over whole wheat pasta or rice or on the grill. I've been making marinara sauce in particular for years, and my sauce has become almost legendary among those who have eaten it. One friend who lived far away demanded that I make huge batches of it whenever I would come to visit, so she could save it and eat it long after I was gone. I always considered this to be very high praise.

Unfortunately, I've never had a green thumb...in fact, I don't even have a pale yellow thumb. My gardening thumb is nonexistent, which I've always found odd; my mother and grandfather are and were both avid gardeners. nevertheless I basically can't stand gardening, and thus I never find myself in the happy position of having more tomatoes than I can handle. This is why I use canned tomatoes, which can be purchased rather cheaply at any market, and though I don't doubt fresh tomatoes would make the sauce even more delicious, I think they serve as a good substitute.

The most important aspect of this sauce is the seasoning. You can tailor this aspect to your liking...make sure that it has a good flavor before you start to simmer it, and the more you simmer it, the more complex the flavors will become. But if it's bland when you start to simmer, don't expect a long simmer to magically cure it. I'm going to include a short, easy recipe and a longer, more involved one...you pick what works best, based on how much prep time you've got.

1. Chop onion and garlic and set aside. Add diced tomatoes, tomato paste, and tomato sauce to pot, then add all seasonings. Stir well, cover, and simmer over low or medium-low heat.
2. While sauce simmers, begin browning meat in skillet. When meat is just brown, add onion and garlic and cook until onions are translucent and flavors are well blended. If you aren't using meat, begin cooking onions and garlic in skillet in a Tablespoon or so of olive oil. Season with salt and pepper and italian seasonings, if desired.
3. After sauce has simmered for at least thirty minutes, add meat or onions and garlic, and let simmer for at least another thirty minutes. Serve with crusty bread over whole-wheat pasta. Delicious!

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About Me

The Calm Cook is a writer from the Midwest who has been using the anti-anxiety diet since December of 2009. She is not a doctor, nor a nutritionist, and has come by her information through large amounts of research. Thus her opinions and suggestions should not be taken over the opinions and suggestions of your doctor or health professional. The Calm Cook writes this blog in order to help others through her own experiences with anxiety and diet. All thoughts herein are (well-researched) opinion and should be regarded as such.
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